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Chocolate Fudge Cake with the BEST Chocolate Frosting ever!

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A Moist Chocolate Fudge Cake Sponge, topped & filled with The BEST Chocolate Frosting you will ever make!

I realise saying that this contains the BEST chocolate frosting ever is quite a statement, but I honestly think it is – its so delicious! I also realised after my Facebook Requests post that I hadn’t actually posted my go-to chocolate cake recipe!

My recipe for my Chocolate Orange Bundt Cake is delicious as I LOVE Chocolate Orange, and you can use it just as a Chocolate recipe – but this sponge & frosting combination is a winner.

Chocolate cake is one of those classics that you don’t want to mess with, but sometimes they can be terrible, or not chocolatey enough, or just not moist enough. I have seen over the past few months that people use Coffee or Instant Coffee in a Chocolate cake of forms to make the cake more moist and chocolatey – so I tried this!

I personally cannot taste the coffee, and neither could my family – however, If you don’t like coffee, or never buy it then no worries – you can use just water, but the depth of flavour might not be the same!!

Please please PLEASE trust in using the coffee though – I really am sure that you will love it! It just makes it basically the best sponge ever!!!

The magical ingredient in the Chocolate Frosting is the Evaporated Milk – I discovered this after trawling through the internet for hours on end and found a couple of mentions that it might be better – and holy smokes it was.

As you can see in the pictures its quite shiny and almost looks wet, but thats just the consistency, I like mine a little more supple than your standard buttercream! However, you MUST use actual unsalted butter – you cannot use a spread for this bit! You want the butter that’s wrapped in foil. 

When I posted my recipe for my Victoria Sponge – Celebration Cake I knew you all loved the classics, so I hope this suits well too! However, this cake is so much more indulgent. You can easily make a Chocolate version of my Victoria Sponge, but this is definitely more dense, and more chocolatey. It’s basically heaven in a bite.

This is the sort of cake that you want to have a slice, and then shove it all in your face. Yes its gooey, and has many more ingredients then you think it probably should have, but it is WORTH IT. Honestly, worth it. It also does seem a little faffy, but again.. its worth it!

Layering it up with the best frosting on the planet, and you will want to devour every single crumb. Because of how it bakes however, it can often take a long time in the oven, and even sometimes less. It’s all down to the mixing!

I do NOT use an electric mixer for this cake recipe, because it will most likely over do it. I just do each bit by hand, and then fold it all together to get a thick fudge cake that bakes to perfection. However, a mixer is good for the frosting side of things! 

It is very soft, so it can be difficult if you want to spread the cake in buttercream, so I find its easier just to make layers. If you do want to cover it, you’ll need to refrigerate the cake for 30 minutes to firm it slightly first, and it’ll be easier! Enjoy!

Chocolate Fudge Cake with the BEST Chocolate Frosting Ever!

A Moist Chocolate Fudge Cake Sponge, topped & filled with The BEST Chocolate Frosting you will ever make!
5 from 31 votes
Print Pin Rate
Category: Cake
Type: Chocolate
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours
Total Time: 3 hours 10 minutes
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients

Cake Ingredients

  • 225 g Dark Chocolate
  • 225 g Unsalted Butter
  • 1 tbsp Instant Coffee Granules
  • 175 g Plain Flour
  • 25 g Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 200 g Golden Caster Sugar
  • 200 g Light Brown Sugar
  • 4 Medium Eggs
  • 75 ml Buttermilk

Chocolate Frosting

  • 250 g Unsalted Butter (not stork)
  • 500 g Icing Sugar
  • 50 g Cocoa Powder
  • 1 tsp Vanilla Extract
  • 100-125 ml Evaporated Milk

Decorations

  • Sprinkles
  • Anything!

Instructions

For the Cake!

  • Preheat your oven to 160C/140CFan and grease & line two 8″/20cm Cake tins – leave to the side.
  • In a heatproof bowl, microwave the Dark Chocolate & Butter till melted – mine takes two minutes! Pour the Coffee Granules into 125ml Boiling Water and mix – add the coffee to the Chocolate/Butter mix and stir well till smooth!
  • In a separate large bowl add the Plain Flour, Cocoa Powder, Baking Powder, Bicarbonate of Soda, Golden Caster Sugar, and Light Brown Sugar and mix well so the ingredients are all mixed with each other well!
  • Mix the Eggs with the Buttermilk – Add the Chocolate Mix & the Egg Mix to the dry ingredients and stir together, try not to over mix it – it should be thick but runny when finished and no flour lumps!
  • Pour the mixture into the two tins and bake in the oven for 35-40 minutes (can take a little longer in some ovens) once baked leave to cool in the tin and remove afterwards, or leave for 10-15 minutes and cool on a wire rack for a softer cake.

For the Frosting!

  • With an electric mixer with the paddle attachment, beat the butter until its very smooth and supple (couple of minutes)
  • Gradually add the Icing Sugar & Cocoa Powder alternatively with the Evaporated Milk until all is incorporated and add the vanilla essence – beat for a couple of minutes so its extra smooth & creamy.
  • The more evaporated milk you add the more runny it’ll be, and I have found about 100ml-125ml is perfect for me! If it's a little hotter weather however, you may find you need less!

For the Decoration!

  • Decorate your cake how you like and ENJOY! I spread half my buttercream on the first cake, add the second sponge and repeat!
  • And then I sprinkle on all sorts of sprinkles!

Notes

  • I recommend putting the cakes in the fridge for 30 minutes to an hour before trying to decorate with buttercream on the sides as the sponge is so lovely and light it might crumble a bit if you don’t!
  • If you can’t access the Buttermilk, you can make your own! Use the same quantity of FULL FAT milk, mixed with 2tbsp lemon juice and mix – it'll look a bit funky, but thats okay!
  • You can also use Double Cream in the frosting, but I would 100% recommend the evaporated milk over it – it makes such a yummy frosting I would just sit and eat it all with a spoon if I could.
  • You can also bake this into 3 layers using 3 20cm tins – they will take 22-25 minutes in the oven!
  • This cake will last for 3 days in an airtight container!
  • Inspired by BBCGoodFood
Nutrition Facts
Chocolate Fudge Cake with the BEST Chocolate Frosting Ever!
Amount Per Serving
Calories 579 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Cholesterol 122mg41%
Sodium 67mg3%
Potassium 331mg9%
Carbohydrates 85g28%
Fiber 3g13%
Sugar 68g76%
Protein 6g12%
Vitamin A 950IU19%
Vitamin C 0.2mg0%
Calcium 88mg9%
Iron 3.6mg20%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Cake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

342 Comments

  • Kerry Littler
    October 25, 2020 at 1:55 pm

    5 stars
    I made a 3 tier , should have been 4 but one broke ooops ! Decided it was easier to put the cream in and put the next layer on upside down and remove the baking paper for the next layer in situ, no breakages !! Topped it with Ferraro Rocher and Choc covered strawberries, soooo indulgent !!

    Reply
  • amy cheau
    October 25, 2020 at 8:55 am

    Hi Jane. I made this cake over the weekend and it was superb! However I baked in 3 x 6 inch tins and was surprised it took me 50 mins at fan 140 deg. Should it take this long and I am wondering if I should up the temperature next time ? I did have a tin filled with water at bottom of oven to help keep cake moist and wondering if this affected the bake ? Thanks

    Reply
    • Jane's Patisserie
      October 25, 2020 at 8:45 pm

      It is a fudge cake so it does take longer some times, but you definitely do not need the water in the oven x

  • Niccy
    October 21, 2020 at 4:30 pm

    5 stars
    Hi Jane,

    This recipe is absolutely amazing! Received many compliments for this one!

    I would like to make 3, 6 inch cakes, how would i go about this?

    Reply
    • Jane's Patisserie
      October 21, 2020 at 4:40 pm

      Hey! So glad you like it!! If you wanted the cakes to be about the same depth, I would split the mix as it is between three tins! x

  • Amy
    October 19, 2020 at 10:42 pm

    Hi Jane- I love making this cake and is probably the best chocolate cake I make!

    I’m making my sister in laws wedding cake this weekend and wanted to use this on the bottom and then stack a 6 inch Victoria sponge on top- would you say it’s too delicate to do this?!

    Thank you in advance

    Xx

    Reply
    • Jane's Patisserie
      October 20, 2020 at 8:31 am

      It would be fine, as long as it is dowelled correctly. It is definitely a softer sponge than I would use for a tiered cake, but as long as it’s done correctly there is no reason it won’t work! x

  • Taylor Jackson
    October 19, 2020 at 7:47 pm

    Hi Jane! Can I make the frosting without the cocoa powder (so just a normal buttercream) and still add the evaporated milk ? Do you think it will taste okay ?

    Reply
    • Jane's Patisserie
      October 20, 2020 at 8:26 am

      It won’t work the exact same – cocoa powder is quite drying so it works really well, without you’d need probably half or less of the evaporated milk x

  • Stephanie
    October 11, 2020 at 9:24 pm

    5 stars
    Thank you so much for posting this recipe Jane! This is now my go-to-never-fail chocolate cake. My family and friends love it so much that my sister-in-law even requested it for her wedding cake! I made a three-layer 6-inch version (it was only a small gathering). I have only gotten compliments from all your recipes I’ve made. Thanks again!

    Reply
  • Marina
    October 7, 2020 at 8:40 pm

    Hi Jane,

    I’m looking to make this for my mother in laws birthday, however after ready the comments I’m slightly worried about the sponge being too delicate. Do you think it would turn out ok as a tall three layer 9inch cake, with normal buttercream, decorated with chocolates on top? Or would that be too heavy for the sponge?

    Also, I like to do practise runs as I’m not very confident. If I was to make a 1 9inch layer, would halving the ingredients work?

    Many thanks!

    Reply
    • Jane's Patisserie
      October 8, 2020 at 9:38 am

      The sponge is delicate, but, if you refrigerate the sponge to firm it up before decorating it will be completely fine! Leave the cakes to cool in the tin fully, and then refrigerate for a few hours – it won’t dry them out enough to cause any issues, it will just make it easier to decorate!

      9″ tins are about 1/3 bigger in volume, so you wouldn’t want to halve it as it would be very thin xx

  • Seher Akbar
    October 3, 2020 at 11:40 pm

    Hey Jane, the recipe sounds amazing. If I were to make this as a three layer 6” cake, how would the recipe vary? Xx

    Reply
    • Jane's Patisserie
      October 4, 2020 at 9:56 am

      I would probably split the mix between three 6″ tins as it is – and make a few cupcakes if you have any leftover mix!

  • Sadia
    September 29, 2020 at 8:23 pm

    5 stars
    Hi Jane,
    I was just wondering if you could link which cake tins you use to bake your layers as there is so much choice out there and after reading so many reviews I’m a little confused. Thank you in advance. X

    Reply
    • Jane's Patisserie
      September 30, 2020 at 9:36 am

      I’m working on a post just for that – I use a few different ones but it will be worth the wait! x

  • Laura
    September 27, 2020 at 3:32 pm

    I haven’t been able to get golden caster sugar or light brown sugar from the shop. Would normal caster sugar and dark brown sugar work by any chance? Thanks!

    Reply
  • Rachel
    September 27, 2020 at 9:45 am

    5 stars
    Hi Jane, I’ve just made this cake, it tastes amazing, however it’s broken apart when I’ve taken it out of the tin. I did leave it to cool for 10mins in the tin, and I put a skewer in the centre to check it was baked, any idea where I’ve gone wrong? Thank you 🙂

    Reply
    • Jane's Patisserie
      September 27, 2020 at 9:56 am

      The sponge is very soft, especially when warm, so it may have just been too warm still and broke apart! So sorry for the problem x

  • Hannah
    September 26, 2020 at 9:39 am

    Hello,
    I was wondering if this type of icing is okay to pipe ? Or is it to running for that ? Thanks 🙂

    Reply
    • Jane's Patisserie
      September 26, 2020 at 12:07 pm

      If you have a look at the cupcake version of this recipe it can pipe – but that relies on using the correct type of butter, and not adding too much evaporated milk! x

  • Sadia
    September 23, 2020 at 11:20 am

    Hi Jane,
    I tried this recipe out yesterday and baked the whole mixture in a 9inch baking tin, I baked it at 160•C for nearly double the time. The cake tasted good however is it meant to have a brownie like crust on the top of the cake, or did I do something wrong? I baked a second cake again using the whole batter in the same cake tin at the same temperature but for less time and it still had a crust. The frosting and cake is definitely a winner, thank you for your lovely recipes.

    Sadia

    Reply
    • Jane's Patisserie
      September 24, 2020 at 9:19 am

      It is a large amount of batter for one tin, and for that length of time – it will have a different feel. If you bake into the tins it’s designed for it doesn’t have as much of a hard top – but these are chocolate fudge cakes so the texture is different to a regular sponge x

  • Shreya
    September 22, 2020 at 12:14 pm

    5 stars
    Hi Jane,
    . Thanks for the recipe. Can I follow this recipe to make cupcakes instead? If not the sponge cake, can the frosting recipe work as a cupcake frosting?

    Appreciate your inputs.

    Reply
  • Teyanne
    September 15, 2020 at 10:54 pm

    Hi Jane,

    If the two tins don’t fit in the same oven, and I bake one at a time; does this alter the time spent cooking and the temperature needed of the oven?
    Also, if I want to cover sides would you recommend doubling the frosting?

    Many Thanks.

    Reply
    • Jane's Patisserie
      September 16, 2020 at 8:46 am

      No the timings should still be the same, and the temperature. And you probably only need 1.5x the frosting (but you MUST use block butter otherwise it won’t hold up on the sides)

  • Jill
    September 14, 2020 at 1:33 pm

    Hey Jane 👋 I’m looking to make this j to a 3 layer 8” cake as it’s for a birthday and need it a bit bigger. How much extra ingredients would I need ?
    Thanks 😊 x

    Reply
    • Jane's Patisserie
      September 14, 2020 at 8:12 pm

      I would use 1.5x the recipe, and split into three tins!

    • Jill
      September 15, 2020 at 8:41 pm

      So an extra half of the recipe I presume you mean? Also would you recommend vanilla butter cream or white ganache to cover it? ☺️

    • Jane's Patisserie
      September 16, 2020 at 8:43 am

      Yes, an extra half. I would use a ganache as it sets much firmer – make sure to chill the cake for about an hour before though as the cake is VERY soft so can be hard to make into a covered cake.

    • Jill
      September 16, 2020 at 8:05 pm

      The cake is for Saturday if I made the sponge Thursday would that be too early ?

    • Jane's Patisserie
      September 16, 2020 at 9:03 pm

      No that should be fine!

  • Harriet
    September 14, 2020 at 12:04 pm

    Hi, I have just made this cake and put it in the oven. I realised I’ve forgot to add the coffee and water mix… will this be a disaster?! Any advice is much appreciated.
    Thanks 🙂

    Reply
    • Jane's Patisserie
      September 14, 2020 at 1:30 pm

      It will have a different taste (less deep/chocolatey) and might be slightly different texture x

  • Abbie Giglio
    September 12, 2020 at 3:42 pm

    Hi Jane! My cakes have sunk 🙁 will they taste okay? What do you recommend I do? x

    Reply
    • Jane's Patisserie
      September 12, 2020 at 9:02 pm

      That just means they needed longer in the oven, but they should taste fine!

  • Abby Maguire
    September 10, 2020 at 12:02 pm

    Hi Jane, I was hoping to use the cake recipe in this to make a 4 layer pinata cake just because it sounds so much more delicious than a standard chocolate cake. Do you think it would work well or would it be too moist and not good for all over frosting? X

    Reply
    • Jane's Patisserie
      September 11, 2020 at 8:46 am

      It is a very very soft sponge, so it could be difficult. It can work, but you need to chill/freeze the sponges to make them easier to move about more x

  • Molly
    September 9, 2020 at 12:10 pm

    Heya! I’ve just made this and I totally accidentally used evaporated milk in the cake instead of the buttermilk 😭 will it be okay? It’s in the oven baking for a friends birthday! I’m panicking.

    Reply
    • Jane's Patisserie
      September 9, 2020 at 2:27 pm

      The buttermilk is there to help create the texture, make the cake rise, and get the best results because of the acidity and with what buttermilk is. It may not work the same with the evaporated, but I honestly have no idea! x

  • Amy
    September 9, 2020 at 10:35 am

    Hi Jane, I am planning on making the triple chocolate cake this weekend for my partners birthday except I want to use the icing from this recipe! Would you recommend icing the outside and top of that cake with this icing or should I make half the buttercream with evaporated milk for the filling and then the outside without evaporated milk.
    My next question is to fit into my schedule it would be easiest for me to bake it Sunday morning and then ice and decorate the cakes on Monday. Is this something that would cause any issues with the cakes or anything you would recommend?
    Love all of your recipes too by the way! We are all so very excited to try this!!! Xxxxxx

    Reply
    • Jane's Patisserie
      September 9, 2020 at 11:24 am

      Hey! So this frosting (in which you MUST use block butter and not a spread) is still quite soft and can be too soft to decorate the sides of a cake – so generally I would say yes to using it for the filling, and leave out evaporated milk for the outside! And yes you can bake the cakes the day before, just let them cool full and wrap well in clingfilm and leave at room temperature! xx

  • Lindsay Ferguson
    August 31, 2020 at 1:28 pm

    5 stars
    10/10. Would recommend to anyone. I make it all the time now.

    Reply
  • Emma
    August 23, 2020 at 7:09 pm

    Good tasting cake just on its own. Kids loved it even without icing. It had a very thin papery crisp top layer like a brownie for some reason.

    Reply
  • Sam
    August 18, 2020 at 10:59 am

    Hey Jane, I’m a little bit confused about the frosting stage. Am I meant to add some icing sugar and cocoa power and then add a little of evaporated milk and then repeat? So is it best to do half of the amounts and then add the other half?

    Reply
    • Jane's Patisserie
      August 18, 2020 at 3:41 pm

      Yes so I list as that, because some people don’t have an electric mixer and this way makes it much easier – if you do have an electric mixer though you can add all the icing sugar/cocoa powder, and then just add the evaporated milk a little at a time x

  • Olivia
    August 17, 2020 at 10:17 am

    5 stars
    Hi Jane

    This cake tasted absolutely incredible!

    unfortunately when I put the top layer on, the whole thing started cracking and the top cake split into 2 and then into 4! Any idea what I could have done wrong?

    It was still thoroughly enjoyed as deliciously chocolatey mess, but I would love to try again just not sure what I did! x

    Reply
    • Jane's Patisserie
      August 17, 2020 at 8:09 pm

      I can only assume it wasn’t being put onto a flat layer, which could easily cause it to crack unfortunately! You need to make sure the layer underneath is flat, along with the frosting, so it can just safely sit on top xx

  • Stephanie
    August 9, 2020 at 2:01 pm

    Hi Jane I’m wondering if you can freeze the frosting as I have lots left over! It’s tastes amazing by the way, thank you for the recipe.

    Reply
  • Kelly
    August 9, 2020 at 11:07 am

    I made this cake for my mother in laws birthday yesterday. It was incredible she said it’s the best fudge cake she’s ever had. Thank you for the amazing recipe. I’d love to make a chocolate orange version for my mums birthday in a few weeks. How would I best achieve this? Should I swap the dark choc for A dark chocolate orange or maybe just add orange extract to the recipe?

    Many thanks x

    Reply
    • Jane's Patisserie
      August 9, 2020 at 12:23 pm

      I would just add orange extract as the cocoa content of dark terry’s isn’t dark enough xx

  • Sinal
    August 8, 2020 at 10:01 am

    5 stars
    Thank you so much for this recipe Jane! It was delicious and perfect. Me and my family loved it so much that I’m going to make it again for my husband’s birthday. I’m going to switched the 8″round tin for an 8″ square tin – will I need more batter and if so what ratio shall I increase it by. How many serving do you think I’ll get out of an 8″ square? I still want to keep it as a two layer cake (as I only have two the same size). Thank you! And sorry for all the questions.

    Reply
    • Jane's Patisserie
      August 8, 2020 at 11:19 am

      Hey! So typically a round cake is the same volume as a square, but 1″ smaller… so 8″ round = 7″ square. So, as an estimate, an 8″ square would need 1.3x the recipe to still have the same depth of sponge! Baking time will be a bit longer, but other than that just use 1.3x the recipe xx

  • Romey
    August 2, 2020 at 4:34 pm

    Hi I was planning to make this tomorrow, but have noticed one of the ingredients is coffee and the person I am making this for really does not like coffee. Is there any way to remove the coffee and still use this recipe? Thanks, Romey

    Reply
    • Jane's Patisserie
      August 2, 2020 at 6:20 pm

      You can’t taste the coffee as mentioned on the post – it really does just make it taste more chocolatey.

  • Cesca Tray
    July 30, 2020 at 8:53 pm

    5 stars
    Love this recipe! Used this for my dads birthday cake and now my boyfriend has requested it for his but he’d like a drip cake – is this sponge too delicate for a tall drip cake? I’d be using a 6 inch cake tin which is 3 inch deep. Also, do you think I’d need to make a bigger mixture to fill this depth of tin? Thank you in advance!

    Reply
    • Jane's Patisserie
      July 31, 2020 at 9:37 am

      Hey! So it definitely is a delicate sponge, but you can decorate more easily it if it’s chilled – the buttercream frosting is too soft though and would be best without the evaporated milk! It probably is enough mix for 6″ however as typically you’d reduce mixture to fit a 6″ x

  • Abby Maguire
    July 28, 2020 at 10:30 am

    Hi, I’d like to use the frosting un this recipe as filling and cover for a 3 layer cake. How much would you recommend adding to the ingredients for it to be enough to cover and use as the filler between sponges?

    Reply
    • Jane's Patisserie
      July 28, 2020 at 3:51 pm

      So I would at least double it – the only thing I would say is that it’s quite soft so doesn’t always hold up very well on the sides, especially on a hot day! x

  • Jojo
    July 25, 2020 at 9:28 pm

    Hi there!
    Just wondering if after melting the chocolate mixture,I should let it cool before adding the other ingredients.

    Reply
    • Jane's Patisserie
      July 26, 2020 at 8:29 am

      Hey – you melt the chocolate and butter together, add the coffee mixture whilst it’s hot, and then let it naturally cool slightly whilst you do the next few steps.

  • Ashton Jarratt
    July 22, 2020 at 3:24 pm

    Hi Jane!

    I’m looking at making this cake at the weekend and cover it in buttercream and stick flakes all around the outside, will this cake hold the flakes? Also my tin is only 2 and a half inches deep is this ok?

    Thank you xx

    Reply
    • Jane's Patisserie
      July 22, 2020 at 7:40 pm

      Yes it will definitely hold the flakes (have a look at my easter chocolate cake, I use matchmakers) – and you need two tins, but that depth should be okay!

  • Mica
    July 20, 2020 at 3:50 pm

    I’m making this for my mum’s birthday this weekend and I was wondering if I could use dark soft brown sugar instead? I can’t seem to get any n my food shop! x

    Reply
    • Jane's Patisserie
      July 20, 2020 at 7:13 pm

      Hey! Yes you can, or you can use all caster!

  • Chris
    July 19, 2020 at 11:50 pm

    I really do like this recipe – it has been my go to chocolate fudge cake recipe for a while now. But I always am slightly unhappy with his it turns out aesthetically. When cooking, the cake always shrinks and dips a lot in the middle. I’m not a novice baker – I know I’m not over mixing it. I also know it’s not baked for too long as the centre is still sometimes ‘jiggly’ lol. When I take it out of the oven it never springs back when I touch it, but it is fully cooked. Such a shame as the cake is delicious!

    Reply
    • Jane's Patisserie
      July 20, 2020 at 2:13 pm

      This sort of cake won’t do the spring back – and if the cake is still jiggly, it’s 100% not baked for long enough. Dipping means it’s not baked for long enough either, and you can also be opening your oven too early, and for too long when checking it.

  • Sel
    July 18, 2020 at 9:38 am

    5 stars
    Hey Jane, omg this cake was amazing!!! I fought my husband for the last slice mwahaha!

    Sorry if this has been asked before but what do you use to decorate the cake/ where do you get your sprinkles? I wasn’t sure if the big ball sprinkles were Malteasers??

    Thanks for all your delicious recipes 😋

    Reply
    • Jane's Patisserie
      July 18, 2020 at 12:58 pm

      Hey! Hahaha amazing! And they are large chocoball sprinkles that aren’t sold anymore – I can’t find them anywhere! x

  • Riya
    July 15, 2020 at 10:24 pm

    5 stars
    Literally the most amazing chocolate cake I’ve ever made… I bake regularly and have tried so many recipes and this one is heaven sent!! 🤤🤤 100% recommend! Trust the recipe!!!

    Reply
  • Shana
    July 13, 2020 at 7:02 pm

    Absolutely love this cake Jane, it’s so delicious!!

    If I wanted to make this gluten free would I be ok to just substitute the plain flour with GF plain flour or will I need to make any other changes?

    Thanks! x

    Reply
    • Jane's Patisserie
      July 13, 2020 at 7:55 pm

      The risk is that the texture of the cake is already quite delicate, so it may make it even more so – so I would suggest using xantham gum (and obviously checking all other ingredients are gluten free) and then also refrigerating before decorating so they can firm up slightly!

    • Paula Curley
      July 15, 2020 at 10:36 pm

      Hi Jane would chocolate ganache sit ok on this cake? I have to decorate around the outside with sweets. Wondering as it’s a delicate cake, will it hold thick ganache and sweets? Thanks

    • Jane's Patisserie
      July 16, 2020 at 10:18 am

      Hey! So the sponge is quite delicate, and to cover in ganache you’d want to refrigerate the sponges for a while first to firm them up, but after that it would be fine! X

  • Wendy
    July 12, 2020 at 10:29 am

    Good morning 🙂
    This sounds yummy, I’ll be attempting to make it today. After it’s cooked do you let it cool slightly and then put into the fridge for 30mins-1hr? Also, once it’s all finished is it best kept in the fridge?
    Many thanks
    Wendy

    Reply
    • Jane's Patisserie
      July 12, 2020 at 7:17 pm

      It’s sometimes best to put the cake in the fridge for decoration – but it’s not essential. And no, I would keep it at room temp!

  • Terri Roberts
    July 8, 2020 at 9:06 am

    I made this at the weekend and it was lovely. I’ve now been asked to make the same sponge but as a mocha cake – how much extra coffee would you add to ensure it tasted of mocha rather than just chocolate? is there anything else you would change to make it a mocha cake?

    Reply
    • Jane's Patisserie
      July 8, 2020 at 6:31 pm

      I would probably double the coffee, or even triple the coffee? Try and dissolve in the same quantity of water however, and then everything else will be the same!

  • Sarah
    July 6, 2020 at 8:46 pm

    I want to make this for my son as he loves chocolate! What decorations did you use? I’m having difficulty finding suitable sweets. Thanks

    Reply
    • Jane's Patisserie
      July 6, 2020 at 9:09 pm

      They are just really large sprinkles mixed with regular sized ones – you can use anything you like!!

  • Mandy Barker
    July 3, 2020 at 6:56 pm

    5 stars
    Made this cake today and it’s the best chocolate cake I’ve ever made and definitely my go to chocolate cake from now on. The recipe is brilliant and I followed it to the letter and it worked perfectly! Thanks for such a great recipe and brilliant tips – I put the cakes in the fridge for 30-40 mins and it iced perfectly 🙂

    Reply
  • Mandy Barker
    July 3, 2020 at 5:07 pm

    5 stars
    Made this today and it’s amazing and definitely the best ever chocolate cake I’ve ever made! It’s my go to recipe from now on. I followed the recipe exactly and it worked perfectly. I put the cakes in the fridge for a good half an hour and it iced perfectly! Thanks Jane! Brilliant recipe 🙂

    Reply
    • Paula Curley
      July 6, 2020 at 11:34 am

      Hi Jane, I am making this cake next week but with 3 decent tiers, as you suggested in a post here I will add on another half to the recipe and bake in 3 x 20cm round tins. Will the cooking time be same as original method or longer baking time? Also does it have to be golden caster sugar? Thanks. I’m making this and decorating it into a lego climbing wall thanks

    • Jane's Patisserie
      July 6, 2020 at 11:57 am

      Hey! Yes if you split it between three tins, the amount of mix in each tin should still be the same so baking time should be the same! You can use white caster sugar, or all light brown or something similar! To decorate it to that detail I would suggest refrigerating the cakes so they are a lot more solid and easier to use as the sponge is quite soft xx

  • Laura Morrissey
    July 3, 2020 at 12:11 pm

    5 stars
    Hi Jane! Made this and it was so delicious!! Just wondering if I could use this recipe and bake it in loaf tins? If so how would you go about it? Thanks so much!

    Reply
  • Abbie
    July 2, 2020 at 1:51 pm

    Hi, I’m looking to make this cake this evening for a friends birthday. I have multiple 8” since cake tins but I’m looking to 3 layers to the cake, I know your recipe states for two tons. Could I split the mixture in 3 tins or would they be too thin? Or would I be better to make more mixture, and if I did need to make more mixture I wouldn’t be sure on how many more eggs I would need and baking powered etc? Could you help? Thanks!! 🙂

    Reply
    • Jane's Patisserie
      July 2, 2020 at 7:41 pm

      Hey! Yes you can bake this into three tins, the timing is just reduced and you’ll want to be careful not the break the sponges when you handle them because they will be a bit thinner! I’ve made this into three tins in the past and it’s work, but they are quite thin! Or, you can odd on another half to the recipe to make a decent third sponge! x

  • Sarah
    June 30, 2020 at 11:33 am

    Hi Jane, love your recipes- we are currently trying to work out how to use this recipe for a drip cake? Our first two sponges didn’t come out great and seem very flimsy which I’m concerned about but what would you suggest for buttercream/ frosting please for inside then also for the outside before we create the drip with ganache? Any tips would be fabulous please!

    Reply
    • Jane's Patisserie
      June 30, 2020 at 7:23 pm

      Hey – so the sponge is delicate, so it can’t be handle massively – but it may also be slightly under baked. As mentioned on the post you can refrigerate the sponges to make them easier to handle which would work! And for the frosting have a look at my other drip cake recipes x

  • Jamie
    June 29, 2020 at 3:06 pm

    Hey! Do you think I could double the recipe and bake in my 8×4 inch tins for a longer time so i can cut them in half and make it 4 layers? I’d like to try and reduce cooking time if possible instead of doing two batches seperately? Thank you. X

    Reply
    • Jane's Patisserie
      June 29, 2020 at 7:27 pm

      Hiya – do you still mean 8×8″ tins, but 4″ depth? Or a rectangle? If you mean still an 8″ round it should be okay, but you will have to keep an eye on the bake as the cake can sink quite badly if it’s underdone when you take it out (more than a normal cake can!), but otherwise it should be okay! x

  • Esme
    June 29, 2020 at 9:05 am

    5 stars
    Wanted to make this in advance for our Golden Wedding celebration with family – in garden during lockdown. Weather forecast not good and worried this would go to waste!! From recipe I got 15 large cupcakes, in oven for approx 30min. Skewer clean and no bubbling sounds although looked moist in centre! Allowed to cool completely and carefully froze in batches of 3 so all upright and separate. Removed the morning of the celebration and made up the frosting. Kept to amount in recipe but really only used 2/3 of frosting. Added chocolate and golden sprinkles. Grandchildren said it was the best ever chocolate cake they have tasted!! Thank you! Will make again! Consistency is a cross between a brownie and fudge cake!

    Reply
  • amber
    June 27, 2020 at 10:30 pm

    Hi Jane, i am looking for a flavourful, moist chocolate cake recipe for a drip cake would this be ok? I see you have used plain flour, i normally use self raising in cakes to try and make them light and fluffy. Does the plain flour make a difference to this or should i sub for self raising and leave out the bicarb? Thank you in advance. Xx

    Reply
    • Jane's Patisserie
      June 28, 2020 at 9:09 am

      I would follow the recipe as it is due to the other ingredients in regards to the flour as the sponge is quite delicate as it is and self-raising could make it fall apart – and if you chill the sponges before decorating they’ll be fine for a drip cake! (the frosting won’t be though) x

  • Louise
    June 27, 2020 at 11:25 am

    Hi, should the skewer come out clean when the sponge is ready?

    Reply
    • Jane's Patisserie
      June 27, 2020 at 11:33 am

      Yes! Also, the cake shouldn’t make any bubbling/crackling sounds (if you carefully put your ear to the cake and it’s quite it’s finished baking!) x

  • Katie
    June 23, 2020 at 11:10 am

    Hi,
    Would this recipe work using 3 large eggs instead of 4 medium?
    Thank you x

    Reply
  • Katie
    June 21, 2020 at 9:00 pm

    5 stars
    Hi Jane, I love your recipes. I baked this today and was amazing, gone down a treat ! Just wondering if I would be able to use a cooking chocolate for this in the future … I was thinking something like the dr oetker 72% extra dark? Also would I be able to bake the sponge the day before decorating And if so how should I store the sponge?! X

    Reply
    • Jane's Patisserie
      June 22, 2020 at 9:11 am

      Hey! Yes, you can use cooking chocolate – I often do! And you can store them at room temp but you can also do the fridge if wrapped correctly as they are delicate sponges! X

  • Juliet Simpson
    June 20, 2020 at 4:01 pm

    Hey,

    I don’t have an electric whisk at the moment. What you recommend to use for the frosting instead? Thanks 😊

    Reply
    • Jane's Patisserie
      June 20, 2020 at 4:22 pm

      I would just use your hand and a spoon/spatula – just add things in more gradually and beat like crazy!

  • Molly
    June 14, 2020 at 9:35 pm

    Hey,
    I want to make a drip cake bust based on this recipe. If I cover the whole cake in this frosting will I still be able to create a drip or is the frosting abit more wet?

    Thanks

    Reply
    • Jane's Patisserie
      June 14, 2020 at 10:08 pm

      Hey! I wouldn’t recommend this frosting for a drip cake I’m afraid, it’s far too soft!

    • Molly
      June 18, 2020 at 7:39 am

      Okay thanks! Would I still be able to use this cake recipe though? X

    • Jane's Patisserie
      June 18, 2020 at 7:38 pm

      Hey! Yes you can! It’s best to refrigerate the sponges for a while before decorating so that they are firmer! x

  • Abi
    June 13, 2020 at 12:40 pm

    Is it possible to not use dark chocolate and just use cocoa powder or will that effect the cake too much?

    Reply
    • Jane's Patisserie
      June 13, 2020 at 1:32 pm

      That would effect the bake – the dark chocolate is a key ingredient!

  • Hannah McEvoy
    June 10, 2020 at 9:23 pm

    Hi Jane! I’m really struggling to find baking powder at the moment. I have self raising flour, plain flour, bicarbonate of soda and cream of tartar. What would you recommend? Thanks!

    Reply
  • Tricia
    June 10, 2020 at 3:01 pm

    Hi Jane,

    I’m planning on using this recipe for my daughters birthday cake, do you think the buttercream would be sturdy enough for me to cover my cake in fondant?

    Thanks,

    Tricia x

    Reply
    • Jane's Patisserie
      June 10, 2020 at 4:25 pm

      Hey! So this buttercream is really quite soft – personally I would maybe fill the cakes with it, but cover them in a regular buttercream without the evaporated milk so it’s firm enough! x

  • Jarred
    June 10, 2020 at 1:59 pm

    5 stars
    An extremely delicious cake, really loved the taste. However I disaster occurred and the cake needed to be put in the bin.
    Essentially what happened is that 1 cake sank, the other didn’t – I needed to bake them separate as my oven can’t fit two at the same time.
    And to top it off, both cakes literally fell part when removing the baking paper and when assembling them, although i tasted it, it was delicious, it’s just a shame it went like it did.
    I know I did something wrong, maybe the cakes were too high in the oven, maybe a should have left them cool a little more.

    Reply
    • Jane's Patisserie
      June 10, 2020 at 4:17 pm

      Hey! So with this sort of sponge, the cake sitting for a while may not have been good for the mix (obviously that’s only if that was the second one to be baked) but also maybe the mix wasn’t quite even so it needed a little more baking?! – and ohh no!! The only thing to do really is to let them cool fully in the tin and refrigerate them for a bit so they’re firmer to decorate! xx

    • Jarred
      June 10, 2020 at 4:25 pm

      Aww thank you 😊 I be attempting it again soon – I can be rather impatient – lesson definitely learnt and be allowing a lot more time for them to cool fully. Thanks again xx

  • Kat
    June 10, 2020 at 1:43 pm

    Hi Jane,
    Looking to bake this creation tomorrow but a smaller “lockdown” cake size of 6″. Will this batch size be ok for 3 x 6″ tins please?

    Many thanks 💖

    Reply
    • Jane's Patisserie
      June 10, 2020 at 4:31 pm

      Hey! Yes that should be good for 3×6″ xx

    • Kat
      June 30, 2020 at 11:44 am

      Thank You Jane, it was perfect….got a few cupcakes out of it too! 🥰
      I’ve been asked for this cake again but wanted to use a 8″×12″ rectangular tin. Would this batch be OK for that?
      Many thanks 💖

    • Jane's Patisserie
      June 30, 2020 at 7:22 pm

      Hey! yes it should be – I increased the amounts in my chocolate fudge traybake cake for a 9×11″ so this should be good for that tin! X

  • Charlotte
    June 9, 2020 at 6:18 am

    Oh this cake looks amazing!!

    My mum wants me to make a mini cake for my brother’s birthday…can I use half the quantity to make a mini cake? What would be the baking time? (sorry if I sound crazy ….awkward smilie face)

    Reply
    • Jane's Patisserie
      June 9, 2020 at 2:06 pm

      Hey! Half should make a 6″ cake I think, and the baking time would decrease by maybe a 1/3? I’m not 100% sure however as I don’t often bake 6″ cakes!

  • Emily
    June 7, 2020 at 2:55 pm

    Made this yesterday for my sisters 30th birthday… Everyone commented on how delish it was and I’ve now been appointed as the official family birthday cake maker 😂… Sooo good!

    Reply
    • Vicki
      June 8, 2020 at 3:33 pm

      5 stars
      Hi Jane, loving the recipes as a newbie baker! Surprising myself with how good the cakes are coming out (I am know for my bad cooking!). Can I just ask two questions: how do you get the colour of the buttercream in the pictures? Mine is much darker and I prefer the look of the more fudge colour you have achieved. Also, does adding less evaporated milk make the buttercream less ‘wet’ or should I keep the 100ml and add slightly more icing sugar? When cutting the cake, it does tumble as it’s very soft (no complaints) but if I put in the fridge as suggested would this stop this?

    • Jane's Patisserie
      June 8, 2020 at 7:32 pm

      Hey! So my photos are obviously in good lighting, and edited slightly to make them look good, so the colour is probably not exact! But, I do actually use 100% cocoa/cacao powder which is a solid brown, slightly dark colour. It may be that the colour of your cocoa powder is slightly darker than mine?! And yes – as long as you are using real butter (not a spread), you just need to add a bit less evaporated milk to have it firmer! And yes, the fridge will firm it up nicely! xx

  • SC
    June 7, 2020 at 12:46 pm

    Hi Jane , how deep are your 8inch cake tins? Thanks!

    Reply
  • Jarred
    June 6, 2020 at 11:13 am

    Hey, would you mind telling what coco powder you use? I’ve currently got the Dr.Oetker dark coco powder, however I was just wondering what one you use. Thanks

    Reply
    • Jane's Patisserie
      June 6, 2020 at 11:59 am

      I tend to use Cacao Barry – it’s 100% cocoa/cacao (I buy a large 1kg bag as I go through it so quick!)

    • Jarred
      June 6, 2020 at 1:38 pm

      Ahh thank you! Would you mind linking me it to amazon maybe, there are so many to choose room I just want to make sure it’s the correct one. Thanks again

    • Jane's Patisserie
      June 6, 2020 at 8:46 pm

      It’s called Cacao Barry Extra Brute Amber Cocoa powder! x

    • Jarred Evans
      June 7, 2020 at 10:29 am

      Thank you:), i’m going to attempt this recipe soon x

  • Amy
    June 4, 2020 at 6:10 pm

    Can you use slightly salted butter instead of unsalted butter?

    Reply
    • Jane's Patisserie
      June 4, 2020 at 7:41 pm

      You can – however that will make it taste slightly salty. And it needs to be block butter for the buttercream!

  • SC
    June 2, 2020 at 12:32 pm

    Hey Jane! Can I make this recipe using a 6×4 inch round cake tin? I suspect I will have batter left over but I was hoping to cut the cake in half and it’s quite a deep tin. Thanks!

    Reply
  • Tash
    June 2, 2020 at 11:36 am

    Is the evaporated milk supposed to be cold?

    Reply
    • Jane's Patisserie
      June 2, 2020 at 11:39 am

      No it doesn’t have to be – I just use it straight from the tin!

  • SC
    June 1, 2020 at 10:27 pm

    Hey Jane! I’m Hoping to make this however only have 1 6 inch round and 4 inch deep cake tin. I suspect I may have some batter left over however would I be able to to cut the cake in half if I use this tin? Thanks!

    Reply
    • Jane's Patisserie
      June 2, 2020 at 7:05 pm

      Yes, I would use probably about 2/3 of the mixture in the tin – and bake for quite a long time!

  • jess
    June 1, 2020 at 6:13 pm

    Hi! Can you tell me how I would do this in x2 6 inch tins please? Thanks in advance ☺

    Reply
    • Jane's Patisserie
      June 2, 2020 at 7:04 pm

      The cakes aren’t too deep, so you could bake the entire mix into two 6″ tins, and bake for a longer time! Or, you can reduce the recipe by about a 1/3, but as this has quite a few ingredients it may be easier just to make the full batch (and maybe have a few cupcakes with leftover mix)

  • Maryam
    June 1, 2020 at 3:05 pm

    Hi,
    Can I bake it in one 8” cake tin and then cut into two?I dont have spare 8” cake tin.
    Thanks in advance

    Reply
    • Jane's Patisserie
      June 1, 2020 at 3:25 pm

      Hey! You can, although I haven’t baked this into one tin in a while – it could take probably up to an hour or a little bit longer!

  • Emma
    June 1, 2020 at 2:06 pm

    Hi Jane 🙂

    First of all your NYC Cookies are TO DIE FOR!!! I think my sister and I have made about 3 batches in the last two weeks 🙂
    I just wanted to ask about your evaporated milk buttercream. Would condensed milk also work? I know evaporated milk has a little less sugar? But it’s pretty difficult to get ahold of (I live in Switzerland). Any advice for a substitute if not? Xx

    Thanks!

    Reply
    • Jane's Patisserie
      June 1, 2020 at 3:17 pm

      Hey! Ahh amazing! And no, they’re not a straight swap – as mentioned in the post I would recommend adding a liquid cream instead! x

  • Christine
    May 27, 2020 at 12:26 pm

    Hi Jane

    I’m struggling to get hold of cocoa powder at the moment, would melted chocolate work in the icing instead or do you think it would make it too runny?

    Reply
    • Jane's Patisserie
      May 27, 2020 at 6:30 pm

      I would imagine that would make it too runny – the cocoa powder is effectively quite drying which is how it works! You can certainly give it a go, but add much less evaporated milk to begin with as it wouldn’t need much at all!

  • Celine Hetherington
    May 25, 2020 at 3:43 am

    Hello! I’m wanting to make this into a 3 layer cake. Would I add half of each ingredient to do this e.g. 262g plain flour etc? Can’t wait to try! 🙂

    Reply
    • Jane's Patisserie
      May 25, 2020 at 9:36 am

      Hey! Yes basically – you can round things up a little bit though to like 270g if it makes it easier! x

  • Millie
    May 23, 2020 at 1:50 pm

    Hi! Would golden granulated sugar or Demerara sugar work with this recipe as I’m struggling to get hold of light brown sugar!

    Reply
    • Jane's Patisserie
      May 23, 2020 at 4:54 pm

      Either should work, but I’d choose golden granulated/caster! X

  • Miss Chloe J J Riggs
    May 13, 2020 at 7:58 pm

    Hello,
    Would this cake freeze okay?
    Thanks
    Chloe

    Reply
  • Laura
    May 10, 2020 at 1:54 pm

    Hi Jane, love your recipes, I’ve never had one fail me yet! Really want to give this one a go but I’m struggling to get hold of caster sugar at the minute never mind golden caster sugar! I have plenty of granulated and light brown sugar but scared to sub the granulated in and change the texture too much. Would it be better to just use all brown sugar?
    Thanks in advance 😊

    Reply
    • Jane's Patisserie
      May 11, 2020 at 9:11 am

      You can use a mix, or just all light brown for sure – light brown would be my choice!!

  • Tori
    April 26, 2020 at 11:14 pm

    I dashed out today and purchased 2 x 20cm sandwich tins for this recipe. Just been reading your helpful tips and can see you use the slightly more expensive tins, will the sandwich tin make a difference or am I better using a deeper tin? Thanks, can’t wait to make this cake!!

    Reply
    • Jane's Patisserie
      April 27, 2020 at 9:26 am

      I do naturally use deeper tins – it depends on your sandwich tins as even they can vary in height! It should be okay, as this cake rises but not massively?!

  • Gemma
    April 19, 2020 at 5:35 pm

    Hi Jane! If I wanted to make 3 layers would I make a mix and half? Thanks x

    Reply
    • Jane's Patisserie
      April 19, 2020 at 6:49 pm

      Yes, and then split between three tins! x

  • Jane Hall
    April 4, 2020 at 6:05 pm

    Hi Jane, I’m really wanting to make your chocolate fudge cake recipe fir my hubbys 40th birthday in the next few weeks but wanting to make it in my 6inch x 3inch deep tin, what would the quantities be for this size please? Thank you xx

    Reply
  • Chris
    February 11, 2020 at 10:13 pm

    Hi jane, how are you? I’m sure this is another wonderful recipe! I’ve just finished baking it! I’m just wondering is it stable enough as a 4 layer cake? I’ve just baked 4 8” layers, and it just seems so delicate, so I’m not sure lol? 2 of my layers also sank, while the other 2 were fine, although all came from the same mixture, I just doubled your quantities above.

    Reply
    • Jane's Patisserie
      February 12, 2020 at 1:53 am

      Hey! So with this kind of recipe, it’s harder to just double because of the rising agents – also, did all the cakes go in at the same time or was the mixture left on the side? or on different levels of an oven? All of these things can cause a cake to sink.
      And as mentioned, it is a very delicate sponge – to decorate it is easier to chill for a bit so it’s firmer!

    • Christopher Flanagan
      February 12, 2020 at 11:41 pm

      Hi jane! They were all out in at the same time, 2 in the middle and 2 at the bottom. But to be honest looking at them today, the sinking in the middle isn’t that bad, it’s completely usable lol I must have imagined it looked worse yesterday! I will refrigerate before stacking then!! I just worry when it comes back to room temp, will it go soft again?

    • Jane's Patisserie
      February 13, 2020 at 1:09 am

      Ahh okay that’s good! And I’m sure it will be fine! If in doubt, once stacked just leave it in a cool place (or the fridge if you don’t mind it drying out a small amount) but I’m sure it’ll be fine!

  • Tracy Dawson
    January 26, 2020 at 1:54 pm

    5 stars
    Hi jane. Can I use condensed milk rather than evaporatrd milk for the buttercream? Just noticed that that is what I’ve bought. Thanks.

    Reply
    • Jane's Patisserie
      January 26, 2020 at 2:19 pm

      No – they are completely different!

  • Julia
    November 24, 2019 at 9:07 pm

    5 stars
    Hey Jane, just made this and it’s Fab! One of the cakes sunk just a little and took about 50 mins to cook but thinking my oven temp may be off! Just wondered, when I make chocolate mousse I use bournville chocolate which works great so I used it for this but I’m thinking it maybe wasn’t quite dark enough? I’m making again in a couple of days should I switch to a baking dark chocolate around 70%?! Thanks!!

    Reply
    • Jane's Patisserie
      November 25, 2019 at 8:59 am

      Hiya! Yes I would only ever use something 70% or higher for baking, I don’t generally use Bournville! x

  • Mussarrat
    October 26, 2019 at 7:32 pm

    5 stars
    Another great recipe, I followed the recipe exactly but the sponges were so crumbly. Baked the sponges the day before decorating and serving. Any attempt to cut a slice resulted in a crumbly heap of chocolatey goodness. Tastes lovely, used cacao powder instead of regular cocoa powder. Any idea what could have caused a crumbly sponge? Thanks

    Reply
    • Jane's Patisserie
      October 27, 2019 at 12:19 pm

      As mentioned in the post, they are a delicate sponge. It could be that they were slightly dried out/overbaked though, but the sponge is designed to be soft and delicious!

  • Jasmine Hussain
    October 15, 2019 at 11:01 pm

    Hi jane this recipe looks amazing, i just have a question, if i want to cover the cake entirely in buttercream do i need to double the amounts? thanks

    Reply
    • Jane's Patisserie
      October 16, 2019 at 8:00 am

      I would say probably add on another half at least, maybe double. However, as mentioned, it isn’t a firm frosting so it doesn’t hold up the best on the sides!

  • sophie
    October 6, 2019 at 11:54 am

    hi jane,
    im thinking if making this cake tomorrow and i just wondered if i can use normal caster sugar rather than golden caster sugar? would this make a difference?
    many thanks!

    Reply
  • Natalie smith
    July 26, 2019 at 8:55 pm

    Hi there, if I wanted to make this into cupcake how should I spilt the recipe? Should I just spilt all the ingredients by half?

    Reply
    • Jane's Patisserie
      July 26, 2019 at 9:03 pm

      Have a look at my Chocolate Fudge Cupcakes recipe x

  • Donna Youngson
    July 21, 2019 at 11:43 am

    Would baking belts be okay to use with this recipe please?

    Reply
    • Jane's Patisserie
      July 21, 2019 at 1:51 pm

      I don’t personally see the point in baking belts – it doesn’t need them!

    • Sam
      July 13, 2020 at 8:47 pm

      5 stars
      Hi Jane,
      I have made so many of your recipes and absolutely love them all. Im so happy I have finally found someone with amazing recipes which are simple to follow with perfect results each time. I’ve been on a mission for over a year to find the perfect chocolate sponge that is actually chocolatey, I personally find just using cocoa power isnt enough (Im definitely a chocoholic) this recipe was absolutely amazing, I just found my sponge a little too moist if I wanted to use it as a typical “cake”, absolutely perfect for a fudge cake though. I’m wondering would you just add more flour, to firm it up a little, so it was more like a chocolate victoria sponge type cake? I hope this makes sense! Lol. Thanks so much! 🙂

    • Jane's Patisserie
      July 14, 2020 at 5:32 pm

      Hey! So I have never tried to make it more firm, as this really is a fudge cake recipe compared to a regular cake – it’s certainly worth a try though!! xx

  • KKAH
    June 20, 2019 at 2:42 pm

    5 stars
    Hi Jane, another top recipe. My cake was a little on the bitter side though. Is it because i used high percentage chocolate (70%)? Would this work with Milk chocolate instead of dark? 🤔

    Reply
    • Jane's Patisserie
      June 20, 2019 at 7:18 pm

      It’s meant to be fudgey and rich, and I use 85% – I would not recommend using anything under 70%, as milk chocolate is too thin and the cake won’t bake the same!

  • Catherine Hurley
    May 24, 2019 at 5:55 pm

    Can i ask how long the buttercreme can be in fridge. Have some leftover. Made this cake todsy for my dad’s birthday Tomor. Looks very yummy.

    Reply
    • Jane's Patisserie
      May 24, 2019 at 8:39 pm

      The fridge I would guess easily a week, but you can also freeze it for longer!

  • Kate
    May 24, 2019 at 12:45 pm

    Hi Jane. This recipe looks great so I’m attempting it for my nephew’s birthday party! I know you say plain flour but I wondered if self raising would work? Ive got stacks of SR and no plain! Many thanks, Kate

    Reply
    • Jane's Patisserie
      May 24, 2019 at 8:42 pm

      It will make the cake very delicate, and it is better with plain flour in all honesty – but the self raising won’t kill it. Leave out the baking powder if you use the SRF!

  • Rosa Preston
    May 5, 2019 at 9:56 pm

    I’ve made this 3 times now! Definitely a winner in our house! The last two times I’ve substituted the half of the light soft brown sugar for 75g of dark soft brown sugar as I didn’t have enough. It’s a great tweet!… it makes the sponge slight more fudgey and slightly easier to manage. Really lovely! Worth a try x

    Reply
  • Sam
    April 23, 2019 at 11:11 pm

    Hi Jane I was just wondering if you had a YouTube channel? Or if maybe you could post some videos with decorating tips on here please? Excited to make this cake! Xx

    Reply
  • Kirsty
    April 14, 2019 at 10:37 am

    5 stars
    I made this in 3 sandwich tins. Absolutely beautiful cake! So moist – everyone thought it was shop bought! The only change I made, was more cocoa in the frosting, but that’s just my personal preference. Excellent as always Jane! I’m about to try one of your vegan recipes for a visitor this evening. I’m believing in the power of Jane! 🙏

    Reply
  • Chloe
    March 28, 2019 at 7:14 pm

    5 stars
    This sounds amazing and I’d like to attempt it for my sisters birthday coming up! The only problem is she really hates coffee! Does it have much of a coffee flavour to the cake? Could I possibly just take this out do you think? Or sub in something else maybe? Please let me know what you think, I loveeeee all your recipes and they’ve turned out great so far so I’d love to try this for her as she’s a massive chocolate fan! Thanks:)

    Reply
    • Jane's Patisserie
      March 29, 2019 at 10:32 am

      You can’t taste the coffee – it just really enhances the flavour of the chocolate – leave it in, you won’t regret it!

  • Sushma Jassal
    February 24, 2019 at 1:07 pm

    5 stars
    Hi Jane,

    I love your website, it’s my number one favorite baking site!!

    I love to bake but live alone with no family in this country, so I tend to bake & take into work & for friends birthdays, leavers, etc. I have made your Oreo drip cake several times for work colleagues & it always looks amazing but I find the chocolate sponge can be a bit dry or crumbly when I am decorating it (but I also make 10” sizes of sponges to feed as many of the 300 employees as possible, maybe that’s part of the problem, but I do increase the ingredients by precise calculations based on surface area ratio (not that I have ever had a complaint about it, they devour it but I’m a tad of a perfectionist)), for this reason I wanted to enquire if this cake would work for the Oreo drip cake?

    Many thanks in advance & once again your recipes are amazing & so yummilicious I (& for sure most of the people I work with) love them.

    Reply
    • Jane's Patisserie
      February 24, 2019 at 4:42 pm

      Hiya! To be honest, this is probably far too soft. It’s very hard to make a drip cake out of it as it’s soft. If the oreo sponge is dry, it’s overbaked. If I bake anything 10″ or more, I bake at 140C for a longer time to stop it drying out as much x

  • Becky
    February 4, 2019 at 4:33 pm

    Hi Jane,

    Just made your chocolate fudge cake and it’s turned out lovely! I have lots of the frosting left over – is okay to freeze?

    Thank you! X

    Reply
    • Jane's Patisserie
      February 4, 2019 at 4:55 pm

      Yes definitely! And so glad you liked it!

  • Jai
    December 20, 2018 at 12:27 pm

    Hi, Do you put both cake tins in the oven at the same time?
    Thanks

    Reply
    • Jane's Patisserie
      December 20, 2018 at 1:31 pm

      Hiya! Yes, you should always bake a cake as the mix is ready so both in at the same time!

  • Shula
    December 7, 2018 at 10:47 am

    Hi Jane. Just a quick question before I start making this recipe today. What percent dark chocolate do you recommend using for this recipe? Thank you

    Reply
  • Jude
    November 5, 2018 at 11:51 am

    Hi Jane,
    Love the sound of the icing made with evaporated milk, but just wondered if I could make it orange flavour, so it would remind you of Terry’s chocolate orange ?
    Thanks for a lovely recipe

    Reply
    • Jane's Patisserie
      November 6, 2018 at 8:26 am

      You could add in some high quality orange extract!

    • Jude
      November 13, 2018 at 7:53 am

      5 stars
      Many thanks Jane, will be trying it out very soon 😊

  • Mary
    October 25, 2018 at 10:14 am

    Really looking forward to trying out this recipe. Am off to the shops soon to buy the ingredients. Can you tell me why I can’t use Stork for the buttercream? And what I should use instead?

    Reply
    • Jane's Patisserie
      October 25, 2018 at 10:39 am

      You should never ever use any stork/spread/margarine for buttercream as its too soft, and isn’t real butter and will make it far too soft. Use Unsalted Butter as mentioned in the recipe!

  • Sam
    October 17, 2018 at 7:54 am

    5 stars
    Hi Jane
    I absolutely adore your recipes, they always go down well in my house. Was just wondering how much more of the ingredients for the buttercream would I need if I wanted to completely cover the whole cake?

    Reply
    • Jane's Patisserie
      October 17, 2018 at 2:16 pm

      There is probably enough to cover the sides, but as mentioned in the post its not the strongest of frostings so can be a bit difficult to get the perfect finish on the sides x

  • Kelly
    October 15, 2018 at 8:40 pm

    5 stars
    I made this a couple of days ago and have to say that it’s the best cake I’ve EVER eaten! It’s so chocolately and fudgy, yet easy to make, and loved the buttercream. I only had Stork – although it says not to use that, it turned out okay if not a little runny.

    Amazing recipe – thank you so much for sharing!! 🙂

    Reply
  • Rosa Preston
    September 6, 2018 at 7:22 am

    Hi, I want to make this ahead of time for my daughters birthday. You’ve mentioned it can be frozen, how long would you recommend keeping it in the freezer for at the most and can I put the frosting on when it’s frozen or should I completely defrost it first?

    Reply
    • Jane's Patisserie
      September 6, 2018 at 1:20 pm

      You would need to fully defrost the cake before decorating – sponges can be made 3 months or so in advance in frozen, but fresh is best.

    • Rosa Preston
      March 6, 2019 at 4:14 pm

      I made the cake and it was fab! I’m making it again now but not freezing the sponge this time. How many days will the sponge keep without it being frosted?

    • Jane's Patisserie
      March 6, 2019 at 4:55 pm

      It’ll keep for about 3-4 days I’d say – if stored correctly!

    • Rosa Preston
      March 8, 2019 at 8:14 pm

      Thank you

    • Heidi
      October 14, 2018 at 9:18 am

      5 stars
      Can I freeze the frosting?

    • Jane's Patisserie
      October 14, 2018 at 11:00 am

      I believe so, yes!

  • Lewis
    July 28, 2018 at 5:30 pm

    Hey Jane,

    Quick question, is it meant to be gooey in the middle? Because whenever I tried to make it and put the cocktail stick through it, it comes out chocolatey.

    Reply
    • Jane's Patisserie
      July 28, 2018 at 9:24 pm

      If its still gooey when you’re testing the cake after its been in the oven, its not done baking. This is a rule for all cakes. x

    • Lewis
      July 28, 2018 at 9:47 pm

      Well, it’s just, I had it at the right temperature you said and it was in there for the time you said, maybe my oven is just one of those that needed to be longer.

    • Jane's Patisserie
      July 29, 2018 at 8:50 am

      A temperature and a time is never a guarantee and your oven could be completely off, and I do mention that it can take longer in some ovens in the method. Some ovens can be about 20C out easily, or if your mixture was thinner it would also need more baking time.

    • Lewis
      October 16, 2018 at 5:54 pm

      Hey Jane, quick question. Can the butter and chocolate be melted on the stove as well?
      You know, put the bowl over a pot of boiling water and let them melt? And can they be melted together?

    • Jane's Patisserie
      October 17, 2018 at 2:16 pm

      Yes they can x

  • Jennifer
    July 4, 2018 at 5:14 pm

    Hi. Ive make this cake a few times and love it. Weve having a big family party and wanted to make this cake but much better. 14inch round with 3 teir.
    Do you have any ideas on how much mixture i would need?

    Reply
    • Jane's Patisserie
      July 4, 2018 at 5:26 pm

      Hiya! Do you mean tiers or layers? Just because tiers wise, I don’t think this cake will stack very well, but three layers of cake is fine. Also, if you do mean layers, I would think you will need to bake the layers separately and not all in one as I just don’t think the cake will ever bake because its so fudgey.
      I would advised using 2.5x the amount for each layer. It’s A LOT of cake, so it’ll be interesting!
      Also, I would advise keeping the baking temp low at 140C, and baking it for probably near enough 2 hours per layer? I’ve never baked it this big however, so thats a guess on time. It’s something you’d have to keep an hour on, but as just an 8″ layer takes about 40 minutes, I can imagine a 14″ will be 2 hours or more xx

  • Holly Johnson
    June 25, 2018 at 10:43 pm

    Hello. I made this as a three tier for father’s day and it was fab. Would it work as cupcakes? Thinking of doing them for my son’s birthday party. Would I need to change anything? Thanks!

    Reply
    • Jane's Patisserie
      June 27, 2018 at 9:03 pm

      Yes I’m sure it would! It’s quite a moist mix so beware of certain cupcake cases peeling! X

  • Mdm Zahis
    April 27, 2018 at 8:32 am

    Hi Jane. Since my oven is a small one, can I just bake it in an 8″ round cake pan & when done, just divide the cake into 2? At what temperature should my oven be & to bake for how long?

    Reply
    • Jane's Patisserie
      April 27, 2018 at 9:56 am

      Hiya! You definitely could! I would still bake it at the same temperature, but just for much longer. I’ve never baked it in one tin, but I can imagine it would take more than an hour in the oven because its so fudgey x

    • Zahis E
      April 27, 2018 at 1:50 pm

      Thx Jane for your fast reply😊

  • Becca
    March 24, 2018 at 8:59 am

    Hi I just made this cake for my brothers birthday. It was rising nicely in the oven then it sunk 🙁 It seemed bit crispy on top in the middle and more spongy on the outside. I followed the recipe precisely. Any idea why? (It sunk in the oven)

    Reply
    • Jane's Patisserie
      March 24, 2018 at 4:32 pm

      Hey! If you opened the oven earlier than 3/4 of the way through the baking time, that would probably be it. Otherwise it might not have been baked properly, maybe if the oven temperature was off. x

    • Becca
      March 24, 2018 at 5:32 pm

      Thank you for the reply. Didn’t open oven until 35 mins but it had sunk before then. Gutted as I did everything so carefully to make sure it would be ok. Think I can blame oven as I just tried turning it on and it didn’t turn on first try! Maybe it is on its way out. Will have to try again in another oven 🙂

  • Garfield
    March 17, 2018 at 11:45 am

    Hi I would like to use this recipe for a wedding anniversary cake and cover it in fondant do you think it will be suitable for this?

    Reply
    • Jane's Patisserie
      March 18, 2018 at 2:02 pm

      It’s a very moist and soft cake so I wouldn’t say its the best for covering and stacking, it might be worth using a normal cake sponge and then maybe the frosting?

  • George
    March 2, 2018 at 2:17 pm

    I made this for my girlfriend’s birthday. It was the first proper cake I’ve ever baked by myself, and it turned out fantastic! It’s extremely rich and decadent, and I highly recommend it. Thanks for the recipe. 🙂

    Reply
  • Fiona
    February 26, 2018 at 7:21 pm

    Hi there. Firstly I want to say that this cake was amazing!! Very moist and so chocolatey!! U mentioned in your comments that’s this was a light sponge.. .. the consistency of mine was almost like a brownie??? Did i do something wrong?? Thanks x

    Reply
    • Jane's Patisserie
      February 26, 2018 at 9:07 pm

      It might be that your cake mixture was slightly over mixed, but sometimes it can come out that way purely by chance depending even on the oven!

  • Sammy
    January 27, 2018 at 9:05 pm

    Hi Jane, thank you so much for all your recipes. My niece and I have made a few of them and we have so much fun. Looking forward to making this cake as I’ve been searching for a good recipe for ages. Just wanted to check if it would be ok to split the recipe in half? Thanks again xx

    Reply
    • Jane's Patisserie
      January 27, 2018 at 9:43 pm

      Do you mean to just make one layer of the cake? It should be okay but I’ve never personally tried it! x

    • Sammy
      January 27, 2018 at 10:50 pm

      Sorry I meant would it be ok to use half the recipe…so still 2 layers but a smaller cake. Thanks xx

    • Jane's Patisserie
      January 29, 2018 at 11:35 am

      You can do but the sponges are already quite thin so I wouldn’t recommend it! X

    • Sammy
      January 29, 2018 at 1:26 pm

      Aww ok thank you 😊 xx

  • Carly mape
    December 14, 2017 at 8:41 pm

    Love your recipes. Do you have to refridgerate cake before frosting ? Doesn’t putting a cake in the fridge dry it out ? Do u think that would be enough frosting to cover the sides too ? Thanks

    Reply
    • Jane's Patisserie
      December 16, 2017 at 7:02 am

      It is just advised to put it in for half an hour or so which wouldn’t dry the cake out. And yes it should be plenty of frosting.

    • Carly mape
      December 16, 2017 at 8:51 am

      Made it yesterday absolutely delicious

  • Jessica
    November 23, 2017 at 7:23 pm

    What kind of nozzle do you use to pip the buttercream in the middle of the cake?, does it matter what size it is? Also, I only own a hand mixer will this still be okay to mix the buttercream instead of a paddle attachment??

    Reply
    • Jane's Patisserie
      November 25, 2017 at 9:24 am

      I use a Medium 2D closed star, sizing just literally changes the sizes of the swirls so I always stick to medium size. And yes a hand mixer will still work.

  • Ani
    November 10, 2017 at 9:01 pm

    Hi Jane, I’m going to attempt to make this cake for my little nephews birthday. I was planning on covering the whole cake with buttercream, shall I just double the ingredients for the frosting, would that be enough to cover the whole cake and for some swirls on top? Thanks!

    Reply
    • Jane's Patisserie
      November 10, 2017 at 9:11 pm

      Hiya! Yes doubling would be good. I would also recommend keeping an eye on the amount of evaporated milk as it can be quite a slack frosting, so cover the sides it could be a little soft. Therefore you might need less than double the amount.

    • Ani
      November 13, 2017 at 7:41 pm

      Brilliant thank you! I’m so excited to make the cake!!

    • Ani
      November 18, 2017 at 11:12 pm

      So I thought I had better to do a trial and I am so glad I did as one of the cakes sunk a little. Strange as I thought I had divided the mixture equally into the tins. I guess I’ll just have to bake them a little longer next time. Also the frosting was delicious but a little sloppy, shall I skip the evaporated milk next time to make it a little more stiff? The end result looked amazing and my hubby devoured the cake, I just need to perfect it for the birthday boy. Thank you

    • Jane's Patisserie
      November 19, 2017 at 6:05 pm

      Just use a little less evaporated milk next time, or add in more icing sugar. And yes, if one worked fine then it probably was a little uneven – but also ovens can bake differently depending on where a cake is placed inside them.

  • Maeve
    November 6, 2017 at 1:52 pm

    This icing is my absolute favourite and I would like to make a vanilla version.. should I just add vanilla extract and substitute the cocoa powder for extra icing sugar?? Thank youuu!! Xx

    Reply
    • Jane's Patisserie
      November 8, 2017 at 6:23 pm

      Hiya – It will just turn into a coffee cake. There isn’t a suitable way to convert it as its really designed for a chocolate style cake, and the icing sugar wouldn’t work in place. The chocolate is a large part of the recipe so you can’t simply remove it. x

    • Maeve
      November 9, 2017 at 3:00 pm

      Just to clarify, it will still be the same chocolate cake but I would just like to have blue icing on it (therefore I wouldn’t be able to use the cocoa powder..)

    • Jane's Patisserie
      November 9, 2017 at 7:37 pm

      You would have to add at least 100g of icing sugar in place of the cocoa powder, as it is designed really to be used with the cocoa powder. Cocoa powder naturally thickens substances like these frostings, so you need double the amount in placement. It might still be a little soft.

  • MD
    October 14, 2017 at 10:01 pm

    Hi Jane, I’ve made this cake as per recipe but was going to make it in two 7inch tins, would that be okay? And just leave it in the oven a little longer?

    Reply
  • Monica
    August 4, 2017 at 4:11 pm

    I really enjoyed making this! I found that when it came to frosting the cake it was very crumbly and it ended up losing big chunks 🙁

    Reply
    • Jane's Patisserie
      August 4, 2017 at 10:00 pm

      Sometimes you need to refrigerate it as suggested to prevent this ? the sponge is so soft it can happen.

  • Vanessacameron
    August 3, 2017 at 11:56 am

    Would this work with self raising flour as I always have trouble with plain flour chocolate cakes

    Reply
    • Jane's Patisserie
      August 4, 2017 at 8:51 am

      I really would recommend using Plain Flour because of the type of cake it is. You don’t need the extra raising agent from the Self Raising Flour.

  • Debbie
    July 20, 2017 at 11:11 pm

    I need 4 layers of 8 inches, should I just double up? Xx

    Reply
  • DebDoeaCakes
    July 16, 2017 at 4:36 pm

    Hi Jane,
    Thinking of making this but reading through the recipe, I’m confused- U mentioned coffee in the ingredients, but no mention of the 125mls of boiling water- but in the method U mention mixing the coffee with the 125ml boiling water, desolving the coffee in the water & adding to the chocolate & butter mixture, is that correct? Would it not be too much liquid – 125mls plus the 75mls of buttermilk- 200mls of liquid? Please clarify- thanks, as d cake does look lovely & would love to make it as a raffle prize for a charity effect.

    Reply
    • Jane's Patisserie
      July 16, 2017 at 9:18 pm

      No, that is correct. Water isn’t usually stated in a ingredients list as its just water and is readily available. It’s the correct amount.

    • DebDoeaCakes
      July 17, 2017 at 4:37 pm

      Hi Jane,
      Thanks for confirming. I really want to give it a go.
      Debbie

  • Josey
    May 30, 2017 at 3:13 pm

    Hi Jane it looks amazing. Can I use this frosting to smooth round a 6in three layer cake then do a caramel drip ? Would the frosting be firm enough? Thanks.

    Reply
    • Jane's Patisserie
      May 30, 2017 at 3:51 pm

      I would say it would be good for it, but you need to use less evaporated milk – probably half the amount of evaporated milk, but the rest stays the same!

    • Josey
      May 30, 2017 at 6:18 pm

      Thank you for your quick response I’ll give it a try. Does the frosting firm up in fridge?

    • Jane's Patisserie
      May 30, 2017 at 9:03 pm

      Yes ?

    • Michelle
      May 31, 2017 at 2:38 pm

      Hi could i substitute the evaporated milk for condensed milk do u think?

    • Jane's Patisserie
      May 31, 2017 at 4:06 pm

      I wouldn’t personally.

  • Abbie Thorne
    May 26, 2017 at 7:50 am

    How would this cake turn out using gluten free flour? Has anybody tried it? 🙂 x

    Reply
    • Jane's Patisserie
      May 27, 2017 at 1:53 pm

      It might be ever so slightly dryer, and it shoooould work…! I have never personally tried it though so can’t guarantee!

  • Charlott
    May 15, 2017 at 3:29 pm

    Hi I am looking to make this cake but with mint icing? Do you recommended just adding a teaspoon of peppermint essence into the icing? The recipient loves chocolate cake, and mint, so i am looking to combine the two and decorate with min aero bubbles.

    Thanks

    Charlotte

    Reply
    • Jane's Patisserie
      May 15, 2017 at 5:21 pm

      Hiya! Yes I would add mint extract in.. I would probably do 1.5tsps/2tsps though as its quite a large batch of icing! x

    • Charlotte
      May 15, 2017 at 5:28 pm

      Ok great thank you!
      I made your Caramac cake on the weekend and it was amazing. I loved the ganache on top – do you think I can put a dark chocolate ganache on top of this cake?
      I’m going to make this exact sponge and icing (with mint essence) and then a ganache I think.
      Thanks so much, love your recipes.
      Charlotte

    • Jane's Patisserie
      May 16, 2017 at 8:37 am

      Yes that would work well! x

  • Catherine hodgson
    April 13, 2017 at 9:16 am

    Hey Jane ?… I’ve made this recipe before and I love it!! Nicest chocolate cake ever… I’m just wondering could this be upscaled and made in a giant cupcake tin ? thanks xx

    Reply
    • Jane's Patisserie
      April 13, 2017 at 9:26 am

      Hiya! You could try it, but I’m not sure how successfully it would come out of the tin because of its texture? And the cake batter itself is a lot thinner than a normal one. It’s worth a shot but I can’t guarantee it’ll work! ? x

    • Catherine hodgson
      April 21, 2017 at 4:38 pm

      Hey!! Thanks for your reply, I thought that too I might give it a trial run and see if not I’ll make a choc Madeira lol.. don’t need it to June so plenty of time to practise lol lol.. if it doesn’t then I’ll have lots of cake too eat ??

    • Jane's Patisserie
      April 22, 2017 at 6:49 pm

      Hahaha yesss definitely! Let me know how you get on as I am intrigued! x

  • Belinda
    March 29, 2017 at 2:52 pm

    This is the yummiest chocolate cake I have ever had!!! I LOVE IT!!! My sister made this and I honestly ate about half the cake by myself lol! Should feel guilty but it’s too yummy to feel bad about!! lol!

    Reply
  • Lola Bellouere
    March 22, 2017 at 8:32 pm

    Wow how mega indulgent! X
    Lola Mia // http://www.lolitabonita.co.uk

    Reply
  • Sarah
    March 21, 2017 at 8:11 pm

    Hiya, is this cake strong enough to cover in fondant/sugarpaste? Thanks!

    Reply
    • Jane's Patisserie
      March 21, 2017 at 9:53 pm

      Hey! I’ve never tried it, but it’s very soft & moist so probably not? Sorry! x

  • Adam
    March 20, 2017 at 2:14 pm

    Hi Jane,

    Absolutely love your recipes and appreciate your help and inspiration.

    I just wanted to ask whether I could use two 9″/23 cm cake tins for this recipe?

    Thanks

    Reply
    • Jane's Patisserie
      March 20, 2017 at 5:53 pm

      Hey! You can indeed, the sponges will just be thinner and need less baking time 🙂 X

    • Adam
      March 21, 2017 at 5:35 pm

      Thank you Jane 🙂

      I decided to go and buy some 8″ tins too lol 🙂

      I wanted to make this cake 2 days in advance so bake it on Tuesday to be cut into on Thursday.

      Shall i bake the cake, decorate with frosting etc and store in the fridge?

      or shall i bake the cake today (Tuesday) and make the frosting/decorate on Wednesday?

      Also, should if I make the cake today, would i store it in the fridge or leave outside at room temp?

      Many thanks in advance for your assistance. I really appreciate your help and advice.

      I’m an amateur baker looking to bake something for red nose day 🙂

    • Jane's Patisserie
      March 21, 2017 at 5:56 pm

      Ah yes, 8″ tins are better than 9″! I would bake the cakes on tuesday, and store them in an airtight container at room temperature, and then decorate on wednesday, and store at room temperature again. You only need to refrigerate the cakes for maybe 30 minutes before decorating, if the sponge is soft, but I made this cake today and just left it too cool and didnt need to refrigerate before decorating! 🙂 x

  • Kev
    February 11, 2017 at 6:35 pm

    Made this cake today and it’s by far the best chocolate cake I’ve ever tasted. The cake is so moist, rich and full of flavour and the frosting is amazing. It’ll be my go to recipe from now on. Thank you 🙂

    Reply
    • Jane's Patisserie
      February 13, 2017 at 11:12 am

      Awh that is SO amazing! I am so so glad you enjoyed it! x

  • Aishah Ali
    January 24, 2017 at 12:00 am

    I made this today as 3 layers and it came out divine. Thank you so much for you recipes x

    Reply
  • zoe
    January 1, 2017 at 5:33 pm

    Is the taste of coffee strong in this cake? Im not a fan of coffee so would prefer to leave it out but would this have much of an effect on how the sponge will turn?

    Reply
    • Jane's Patisserie
      January 1, 2017 at 5:43 pm

      As mentioned in the comments before the recipe, you can’t taste the coffee at all, but it being there enhances the chocolate flavour, and you need the amount of liquid in there as well so it’s best to leave it in! X

  • Nadine Wolfenden
    December 26, 2016 at 10:41 pm

    I used this recipe for our Christmas Day pudding, and it went down a treat!! The cake is super moist and rich without being over indulgent! I made it two days ahead and it’s still going strong! Thanks for a great recipe 🙂

    Reply
    • Jane's Patisserie
      December 26, 2016 at 10:43 pm

      Awh yaaayy! I’m so so glad you like it and enjoyed it! ❤

  • Becki
    November 15, 2016 at 4:25 pm

    I made this cake and it sunk 🙁
    It was cooked all the way through so not sure what happened x

    Reply
    • Jane's Patisserie
      November 15, 2016 at 5:27 pm

      Chances are the temperature of your oven is incorrect, if a cake sinks it’s very rarely anything to do with the recipe or ingredients. Often it means it’s over done/underdone or the oven has an issue. Quite often, ovens are not the temperature you think they are so maybe get an oven thermometer to check?

  • Miss Kay
    November 7, 2016 at 7:50 pm

    Hey Jane. Tried the recipe and it sunk both times..?. What can I do?

    Reply
    • Jane's Patisserie
      November 7, 2016 at 8:05 pm

      The cake sunk? If it’s sunk it’s underdone

  • Carol
    October 7, 2016 at 4:08 pm

    Can I make this cake and freeze it minus the icing?

    Reply
  • Hadar
    September 28, 2016 at 7:21 am

    Hi! Looks amazing! Can I use whipping or heavy cream instead of the Evaporated Milk?
    Thanks 🙂

    Reply
    • Jane's Patisserie
      September 28, 2016 at 8:36 am

      You can but you won’t need nearly as much (and it won’t create the same flavour) but add 1tbsp at a time till you reach your desired consistency

    • Hadar
      September 28, 2016 at 8:57 am

      I’ll try it! Thank you for the quick response!

  • Nicola
    September 25, 2016 at 1:50 pm

    Tried these as cup cakes, turned out fab, my daughter is very picky and is currently on her second of a fresh batch ?? thank you for the recipe xx

    Reply
    • Jane's Patisserie
      September 25, 2016 at 9:01 pm

      Ohh yay! That’s brilliant! 😀 x

  • Ashley
    June 2, 2016 at 1:49 am

    Can I bake this ahead of time? If so, how would you suggest I store the cake layers until I decorate?

    Reply
    • Jane's Patisserie
      June 2, 2016 at 8:25 pm

      It depends how long ahead of time you want to bake it? Fresh is best really!

  • Lucy
    March 20, 2016 at 11:59 am

    Hello I am thinking of making this cake for my sons birthday party but wanted to use a 11″ tin as there will be alot of people. Could you please tell me how much ingredients I will need? Thank you

    Reply
    • Jane's Patisserie
      March 20, 2016 at 1:11 pm

      Hiya I have never made one with this recipe that big so i wouldn’t know I’m afraid.. You could just try doubling it but you’d have to bake it on a really low temp for a very long time so that it bakes properly. X

    • Lucy
      April 13, 2016 at 9:23 pm

      Thank you so much for your help. This was the best chocolate cake I’ve ever made!!!! X

    • Jane's Patisserie
      April 13, 2016 at 9:35 pm

      Ahhh yay!! 🙂 I am so glad!! x

  • Anne STAPLETON
    March 1, 2016 at 9:53 pm

    What depth are the tins you use for this cake?

    Reply
    • Jane's Patisserie
      March 1, 2016 at 9:54 pm

      The only ones I use for anything are deep ones 🙂

  • Joanne
    November 19, 2015 at 8:25 am

    Ha ha ha – don’t try this when it’s 40 degrees in your kitchen! It tasted amazing, but the icing just melted right off! Thanks for sharing this recipe <3

    Reply
    • Jane's Patisserie
      November 19, 2015 at 9:27 am

      Ohhh no haha definitely wouldnt work!! Refrigerate it and it’ll be fine! 🙂

  • Kelsie
    November 12, 2015 at 9:38 am

    Hi could I used condensed milk instead of evaporated? Thanks

    Reply
    • Jane's Patisserie
      November 12, 2015 at 9:40 am

      Did you comment “Hi can you use condensed milk instead of evaporated milk and use less sugar? If so how much sugar would you use?” The other day? 🙂 you can use condensed milk but it is more sugary, I just wouldn’t use less powdered sugar! 🙂

  • Kelsie
    November 10, 2015 at 5:11 pm

    Hi can you use condensed milk instead of evaporated milk and use less sugar? If so how much sugar would you use?

    Reply
    • Jane's Patisserie
      November 10, 2015 at 5:14 pm

      I wouldn’t really advise using less sugar as thats the powder that keeps the frosting thick – if you reduce it then you risk the frosting being extremely runny? However you can probably use condensed milk, but again the consistency might be different (and it’ll be more sugary!) 🙂

  • Shenaaz
    October 7, 2015 at 12:59 pm

    My My it certainly looks scrumptious, very tempted to try this recipe, have not baked in years, kids are now doing their stuff, passing it on to “MY Baker” ! Chocolate cake Lover

    Reply
    • Jane's Patisserie
      October 7, 2015 at 9:15 pm

      Hahah thank you! You definitely should bake again, you’ll wish you’d never stopped!

    • Naeve Kelly
      June 30, 2020 at 6:52 pm

      Hi Jane
      I am making this cake for my nieces birthday but doing it in the 1 and 4 shaped tins size 14″ x 10″ 3deep how would you recommend to make this double the recipe or use the one recipe in each shape as I only have one tin of each number

      Many thanks
      Naeve

    • Jane's Patisserie
      June 30, 2020 at 7:26 pm

      Hey – so I can’t remember the last time I baked into a number/letter shaped tin so I’m unsure of quantities – sorry!

  • heather
    September 11, 2015 at 7:26 pm

    I made this cake and cannot believe how moist and delicious it is. I brought some into work today and was told it was the best chocolate cake they had ever had by some of my colleagues and I have to agree with them. Thanks for this wonderful recipe,

    Reply
    • Jane's Patisserie
      September 12, 2015 at 2:12 pm

      Ohh I’m so glad!! Thank you for such lovely comments!! ❤️

  • abbiosbiston
    August 31, 2015 at 10:43 pm

    I use buttermilk and coffee in my chocolate cake too.

    Reply
  • apuginthekitchen
    August 28, 2015 at 3:36 pm

    OMG! that cake is gorgeous.

    Reply
  • lovethelittlebakery
    August 28, 2015 at 12:01 pm

    Oh my goodness jane, another scrummy looking bake! I think it’s really interesting how you have done the frosting. I’m usually a buttercream kinda gal, and recently been experimenting with ganache. I may add this one to my list of things to try. Looks amazing! Hx

    Reply
    • Jane's Patisserie
      August 28, 2015 at 12:05 pm

      Aww thank you so much! 🙂 And same here, but I wanted to try something a little different with this one, its like a buttercream-ganache hybrid 😀 thanks! x

    • lovethelittlebakery
      August 28, 2015 at 12:06 pm

      Ooh I think I will definitely be trying this next time I make something chocolatey 🙂 x

    • Jane's Patisserie
      August 28, 2015 at 12:06 pm

      Awwh haha yay! Lemme know how you get on 🙂 x

    • lovethelittlebakery
      August 28, 2015 at 12:08 pm

      Will do 🙂 x

  • JuJuwe
    August 28, 2015 at 11:42 am

    it’s killing me softly while reading this ( hahaha ). I always cannot resist chocolate cake. I wish I had a slice

    Reply
    • Jane's Patisserie
      August 28, 2015 at 12:04 pm

      Ohh same here, my weakness! 🙂 and thanks!

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